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(Tetes de Violon a l'Ail (Garlic-flavoured Fiddleheads)

Categories: Vegetables, French can, Armstrong
Servings: 4

1 lb Fiddleheads; fresh -OR-
1 pk -frozen fiddleheads, 300 g
1/4 c Butter
6 Garlic cloves;finely chopped
2 Shallots; finely chopped
1 tb Soya sauce
1 ts Sugar, granulated
3 tb White wine

Tetes de Violon a l'Ail

The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce.

Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once.


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